One of my favorite recipes is for Korean beef tacos. They are a bit spicy and a bit sweet – a perfect combo in my book. I was craving them this week but didn’t have any beef on hand so decided to give the recipe a try with chicken. I combined a pound of chicken thighs (for moisture) and a pound of chicken breast and it came out great. The recipe makes a great base for tacos or burritos, can be served over rice, and also works perfectly for lettuce wraps. It also gets better over time so plan on using the leftovers for lunches or quick dinners during the week.

Cook for 6-8 hours on low. When it has 30 minutes left to cook and the chicken can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.

This is going to be a new staple. I only used chicken breasts and subbed truvia for the brown sugar, used less soy sauce, and added cinnamon, roasted red peppers and cumin. Have served over salad and in a wrap with an Asian cucumber salad. The BF loves it!

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